Cheese and Tomato Eggy bites

Lunch/Breakfast on the run is a problem most of us face in our busy lives and I have been experimenting with my pastry free quiche to make a tiny version which I can put in hubby's lunch box or grab on my way out of the door - these are the result - you can put anything in them - just like the quiche - these ones are cheese and tomato and come out at 25 calories each and will live in the fridge quite happily for a couple of days - they taste great hot or cold!

Ingredients - make 12 in a little muffin tray
3 eggs
20g low fat grated cheese
60ml water (1/4 cup)
4 cherry tomatoes - sliced into 3
fresh herbs/salt/pepper

Grease the mini muffin tray and preheat the oven to 150C.




Whisk together the eggs and water and add in the herbs and salt and pepper - mix well
Divide the mix between the muffin tray - evenly in each one.
Place a slice of cherry tomato into the centre of each one
Divide the cheese between them

Put in the oven and cook for 10 - 12 minutes until set.

When you take them out they will be puffed up but as soon as you take them out they will shrink and flop - they are meant to do this.

Allow to cool in the muffin tray before running a knife round them and removing each bite - allow to cool fully and then put in the fridge or eat warm!